Grilled pesto chicken with potato and pea hash
1 1/2 cups fresh basil leaves, plus extra to serve 35g flaked almonds, toasted 2 garlic cloves, peeled 125ml extra virgin olive oil, plus 2 tablespoons, extra 1 teaspoon red wine vinegar 550g chicken thigh fillets, excess fat trimmed 2 potatoes, scrubbed, finely chopped 200g smoked bacon, rind removed, chopped into large pieces 1 red onion, thinly sliced 350g fresh peas, podded
1. Process basil, almonds and 1 garlic clove in a food processor until finely chopped. Add oil. Process until smooth. Season. Add vinegar. Process until combined. Set aside. 2. Preheat a barbecue or chargrill over high heat. Season the chicken. Grill for 5 minutes each side or until cooked through. Transfer to a plate. Cover. 3. Meanwhile, place the potato in a microwave-safe bowl. Cook, covered, on High for 5 minutes or until tender. Heat the extra oil in a large non-stick frying pan over medium-high heat. Add the potato, bacon and onion. Cook, stirring, for 5 minutes or until crisp. Finely chop the remaining garlic. Add the peas and garlic to the pan. Cook for 1 minute or until the peas are warmed through. Season. Serve with the chicken, pesto and extra basil leaves.